Quick traditional Hungarian letcho.
I used to eat
The recipe for quick traditional Hungarian letcho below is my most favorite version. I know that you can make other kinds of letcho too, but this one is the closest to the very traditional Hungarian one and the one I used to eat in my childhood.
Quick traditional Hungarian letcho to fill you up in hot summer weeks that saves you time and money (lecso).
Letcho is a very traditional Hungarian stew made from fresh vegetables like onions, pepper and tomatoes. Besides Hungary you can find letcho also in Slovakia, Czechia, Poland, Croatia, Austria and Israel.
To make the best
Yes, you can. The vegetarian or vegan letcho is made the same way just the animal based products are skipped. These types of letcho are usually made with zucchinis or aubergine.
You can keep the letcho in the freezer up to few months. Just make sure you pack it into an airtight container.
First of all, the ingredients needed for this dish are very cheap. And if you can have them from your own garden then you are a winner 🙂 And how it can save you time? To make this dish you just have to cut everything into chunks, place it into a pot and let it cook for 20-25 minutes stirring only few times.
If you like this recipe and would like to see and try another one I strongly recommend my Hungarian crackling scones.